Lemon Rosemary Chicken Soup has become my go-to comfort dish, especially during chilly evenings when I crave something warm and nourishing. This incredible ultimate recipe combines fresh ingredients and zesty flavors, making it not just a meal but an experience. With the delightful aroma of rosemary and the bright punch of lemon, this soup is comforting and revitalizing, perfect for any time of year.

Why You’ll Love This Lemon Rosemary Chicken Soup

This Lemon Rosemary Chicken Soup stands out for several reasons. Firstly, it’s packed with nutritional benefits, making it a healthy choice. It’s a great source of protein, with approximately 30g per serving, while also being low in calories at about 320. Additionally, it’s easy to prepare, making it suitable for busy weeknights. With fresh vegetables and herbs, this soup is bursting with flavor. If you’re looking for a dish that’s both comforting and revitalizing, this is the best Lemon Rosemary Chicken Soup recipe for you. Finally, this soup is excellent for meal prep, saving you time during the week.

Ingredients for Lemon Rosemary Chicken Soup

Gather these items:

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 stalks celery, diced
6 cups chicken broth
1 cup chopped fresh spinach or kale
2 tablespoons fresh rosemary, chopped
Zest and juice of 1 lemon
Salt and pepper, to taste
Optional: cooked rice or noodles for serving

How to Make Lemon Rosemary Chicken Soup Step-by-Step

Step 1: Season the chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat and add the chicken. Cook for 5-7 minutes on each side until browned and cooked through. Remove from the pot and set aside to cool.
Step 2: In the same pot, add diced onion, garlic, carrots, and celery. Sauté for about 5-6 minutes until the vegetables are tender.
Step 3: Pour in the chicken broth and bring the mixture to a boil.
Step 4: While the broth heats, shred the cooled chicken into bite-sized pieces using two forks.
Step 5: Once the broth is boiling, add the shredded chicken, chopped spinach or kale, rosemary, lemon zest, and lemon juice. Stir well to combine.
Step 6: Reduce the heat and let the soup simmer for an additional 15-20 minutes. Taste and adjust seasoning with salt and pepper as needed.
Step 7: If desired, serve the soup with cooked rice or noodles for added heartiness.

Delicious Lemon Rosemary Chicken Soup Recipe for Comfort - Lemon Rosemary Chicken Soup - main visual representation

Pro Tips for the Perfect Lemon Rosemary Chicken Soup

Keep these in mind:

Use fresh ingredients for the best flavor.
Adjust the seasoning to your preference.
This soup can be stored in the fridge for up to 3 days.
If you want a thicker broth, consider adding a tablespoon of cornstarch mixed with water.
For a lemony twist, add more lemon zest or juice while serving.

Best Ways to Serve Lemon Rosemary Chicken Soup

This delicious lemon rosemary chicken soup can be served in various ways. For a complete meal, consider pairing it with crusty bread or a light salad. It also works wonderfully as a starter for a larger dinner with friends or family. If you want a heartier option, add cooked rice or noodles right before serving for a filling twist.

How to Store and Reheat Lemon Rosemary Chicken Soup

This soup is perfect for meal prep! Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally. You can also use the microwave, just ensure it’s heated through before serving.

Frequently Asked Questions About Lemon Rosemary Chicken Soup

What’s the secret to perfect Lemon Rosemary Chicken Soup?

The secret lies in using fresh ingredients and the right balance of flavors. The lemon zest and juice provide a refreshing zing that brightens the broth, while rosemary adds depth. Using homemade broth can enhance the flavor even further.

Can I make Lemon Rosemary Chicken Soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors meld together. Just prepare it ahead of time, let it cool, and store it in the fridge. Reheat it when you’re ready to serve!

How do I avoid common mistakes with Lemon Rosemary Chicken Soup?

To avoid common mistakes, ensure the chicken is properly seasoned and cooked through. Don’t skip the sautéing step for the vegetables as it enhances their flavors. Also, taste the soup before serving and adjust the seasoning to your liking.

Variations of Lemon Rosemary Chicken Soup You Can Try

There are many delicious variations you can explore! You can create a Lemon Herb Chicken Soup by adding other herbs like thyme or parsley. If you prefer a spicy kick, try adding a pinch of red pepper flakes. For a vegetarian version, substitute the chicken with chickpeas and vegetable broth, creating a healthy Lemon Chicken Soup with Rosemary.

For more delicious recipes, check out Roasted Carrot Soup or Spaghetti with Garlic and Oil. If you’re interested in the health benefits of chicken soup, you can read more about it here.

Delicious Lemon Rosemary Chicken Soup Recipe for Comfort

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Lemon Rosemary Chicken Soup: An Incredible Ultimate Recipe

Author: Lisa
Prep Time: 15 minutes
Cook Time: 31 minutes
Total Time: 46 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 stalks celery, diced
6 cups chicken broth
1 cup chopped fresh spinach or kale
2 tablespoons fresh rosemary, chopped
Zest and juice of 1 lemon
Salt and pepper, to taste
Optional: cooked rice or noodles for serving

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Instructions

Season the chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat and add the chicken. Cook for 5-7 minutes on each side until browned and cooked through. Remove from the pot and set aside to cool.
In the same pot, add diced onion, garlic, carrots, and celery. Sauté for about 5-6 minutes until the vegetables are tender.
Pour in the chicken broth and bring the mixture to a boil.
While the broth heats, shred the cooled chicken into bite-sized pieces using two forks.
Once the broth is boiling, add the shredded chicken, chopped spinach or kale, rosemary, lemon zest, and lemon juice. Stir well to combine.
Reduce the heat and let the soup simmer for an additional 15-20 minutes. Taste and adjust seasoning with salt and pepper as needed.
If desired, serve the soup with cooked rice or noodles for added heartiness.